Crab Cake Hash

Ingredients:

Roasted Fingerling Potatoes

  • 3 pounds Idaho® Fingerling Potatoes, cut lengthwise
  • 1 tablespoon minced fresh thyme
  • 1 tablespoon chopped garlic
  • 3/4 cup olive oil
  • salt and pepper to taste

Crab cakes

  • 3 pounds’ jumbo lump crab, picked clean
  • 3 eggs
  • 3/4 cup Dukes mayonnaise (or regular mayonnaise)
  • 6 tablespoons snipped chives
  • 3 tablespoons Creole mustard
  • 1-½ teaspoons Old Bay seasoning
  • salt and pepper to taste
  • about 3 cups panko crumbs (no more)

Tomato Relish

  • 3 pints grape tomatoes, roughly chopped
  • 3 cups cider vinegar
  • 3/4 cup finely diced red onion
  • 6 tablespoons olive oil
  • 3 tablespoons honey
  • 1 tablespoon chopped garlic
  • 1 tablespoon minced fresh thyme
  • 1-½ teaspoons each salt and cracked black pepper

Hollandaise

  • 12 large egg yolks
  • 1/2 cup white wine
  • pinch cayenne pepper
  • 3 cups clarified butter, room temp
  • 6 tablespoons lemon juice
  • salt and pepper to taste

Directions:

Roasted Fingerling Potatoes

  1. Combine potatoes, thyme, garlic and salt and pepper in a mixing bowl. Spread evenly on a sheet pan and roast at 400°F until crispy on the outside and soft on the inside, about 30 minutes. Keep warm.

Crab cakes

  1. Gently combine all ingredients except panko.. Add just enough panko so mixture holds together when formed. Divide into 12 or 24 cakes; chill until ready to cook.

Tomato Relish

  1. Place tomatoes, vinegar and onion in a bowl. Soak for 20 minutes. Drain off vinegar and reserve for another use.
  2. Add remaining ingredients to the tomatoes and stir to blend. Check seasoning.

Hollandaise

  1. In a bain marie over simmering water, whisk together yolks, wine and cayenne until foamy and just cooked.
  2. Remove from heat and whisk in butter a little at a time, then add lemon juice. Season to taste with salt and pepper. Keep warm but not hot.

Crab Cake Hash Assembly:

  1. In a sauté pan over medium heat, add a little butter and sauté crab cakes until golden on both sides and warm in the middle. Keep warm.
  2. In another non-stick sauté pan fry 4 eggs over easy.
  3. Divide potatoes by 4 and place hot potatoes in the center of each plate.
  4. Place a crab cake on each mound of potatoes and top with a fried egg.
  5. Spoon a portion of hollandaise over the egg and surround with about 1/2 cup tomato relish. Garnish with minced chives.

Notes:

Food Styling notes:

The mixture is moist, may need to increase panko for photo. The chef’s proportions for one crab cake is very generous at 4 ounces each.

Print Recipe

Yield: 12

Source:
South City Kitchen, Atlanta, GA

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